Copycat Crumbl Caramel Pumpkin Cookies
These Caramel Pumpkin Cookies are large, soft pumpkin spice cookies topped with whipped caramel cream cheese frosting and a light dusting of cinnamon.
Servings: 8
Calories: 470kcal
Ingredients
- ½ cup butter Unsalted soft
- ½ cup granulated sugar
- ⅓ cup brown sugar packed
- 1 egg yolk Large
- ¼ cup pure pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- ¼ teaspoon fine salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon ground
- ½ teaspoon ginger ground
- ½ teaspoon nutmeg ground
- ⅛ teaspoon cloves ground (optional)
Frosting
- ¾ cup cream cheese soft
- 4 tablespoons butter unsalted soft
- 1 tablespoons caramel 1-2 Tablespoons per taste and color
- 1 teaspoon vanilla extract I make homemade but you can use storebought
- ¾ cup powdered sugar sifted
- Cinnamon for dusting
Instructions
- Preheat the oven to 350° F.
- In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugars until well combined. Then add the egg yolk, pumpkin, and vanilla, mixing until just combined.
- In a separate medium sized mixing bowl, whisk together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves.
- With the stand mixer on low, slowly add the dry ingredients, scraping down the sides as needed.
- Line a baking sheet with parchment paper, and roll 8 balls of dough. Gently press each ball of dough down so it has a flat top, and bake for 13-15 minutes.
- Remove from oven and allow to set for 10-15 minutes before transferring to a cooling rack. While the cookies are cooling, make the frosting.
Frost
- In a clean stand mixer bowl with the whisk attachment, combine the cream cheese and butter.
- Add caramel, vanilla, and powdered sugar, scraping the sides of the bowl as needed.
- Once all ingredients are combined, turn the mixer onto high speed and whip for 2-3 minutes.
- Transfer icing to a piping bag with a large, round tip.
- Once cookies have completely cooled, frost each one generously and dust with cinnamon.
- Enjoy!
Notes
Once the dry ingredients are incorporated, stop mixing. Overmixing can develop the gluten and leave you with a tougher cookie.
Pumpkin adds a lot of moisture, which is part of what makes these cookies so soft. Be sure to use pure pumpkin puree, not pumpkin pie filling. This is also why it calls for just the yolk instead of the whole egg - egg whites are mostly water content so using the whole egg will change the texture of the cookies.
These are large, bakery-style cookies, so avoid crowding the pan. Baking them in batches will help them bake more evenly.
The cookies should look set around the edges but still be soft in the center when they come out of the oven. They will continue to firm up as they cool. Overbaking is the quickest way to lose that soft, Crumbl-style texture.
Nutrition
Serving: 1g | Calories: 470kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 338mg | Potassium: 101mg | Fiber: 1g | Sugar: 35g | Vitamin A: 2041IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 2mg
